I have done jambalaya posts in the past, and I have been evolving my own version. Jambalaya is great because it is an easy 1 dish meal. It needs some prep work, but little effort beyond that.
- 1 1/2 cups stock
- roux to your desired darkness
- 2 small tomatoes or a can of diced (I like to get fire roasted)
- small onion
- 1-2 pieces of celery (chopped)
- 1 sm bell pepper (for color reasons its good to use a non-green variety)
- 1 cup of dry rice
- choice of meats (I use 2 andouille, and 1/2 lb shrimp in this recipe)
- 1 bay leaf
- 1 garlic clove (chopped)
- 1/2 teaspoon thyme
- ground pepper to taste (I don’t add salt because of sausage and stock content is usually high in sodium)
- splash of Cajun hot sauce and/or cayenne powder to taste
Make your roux in a large pan. Dilute with the stock, stirring well. Add all other ingredients, stir to mix and bring to boil. Reduce heat, cover for 20 minutes. Fluid should be sufficiently absorbed, remove from heat and serve!